3. Stir in the Chopped Tomatoes and Tomato Puree and bring to the boil

4. Pour the pan contents into the Slow Cooker and add the Red Kidney Beans and Black pepper

5. Ensure when you have added all ingredients that the cooker is no more than 2/3rds full

5. Stir well, place lid on and turn Slow Cooker to low

6. Leave about 6 hours but you can easily leave longer, there is enough fluid within the pot so it will not burn, I leave approx. 8 hours. Once cooked turn to warm and leave for up to 3 hours (please check your cooker’s instructions to check how long it can be left on warm as they can differ)